This is the first in a two part series on chocolate. In part two, Brad will visit Guittard’s factory in San Francisco to see how the cacao beans from the farm are turned into finished chocolate products.

Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.